Pape Clement, Chateau
Summary
Founded in 1299 and now owned by Bernard Magrez, Château Pape Clément is a 32.5-hectare Grand Cru Classé estate in Pessac-Léognan producing Cabernet Sauvignon-led reds and Sauvignon Blanc-based whites from deep gravel and clay-limestone soils. The estate combines centuries of tradition with modern precision through parcel-specific management, optical sorting, and gravity-flow winemaking, aging its reds for 18 months in French oak and whites for 12 months with lees stirring.
Heritage & Leadership
Château Pape Clément traces its origins to 1299 when Bertrand de Goth, who later became Pope Clement V, established the estate in Pessac. As Archbishop of Bordeaux, de Goth managed the vineyard until his papal election in 1305, after which the estate took its name. The property has maintained continuous wine production since its founding, making it one of Bordeaux's oldest operating vineyards. Bernard Magrez acquired the château in 1975 and continues to oversee operations as owner. Under his direction, Pape Clément has implemented significant technological upgrades to its winemaking facilities while maintaining its Grand Cru Classé status in the Graves classification.
Vineyards & Wines
The estate encompasses 32.5 hectares in the Pessac-Léognan appellation, with vineyards situated on Graves soils characterized by deep gravel and clay-limestone substrates. The red wine vineyard comprises 50% Cabernet Sauvignon, 47% Merlot, 2% Petit Verdot, and 1% Cabernet Franc, while the white wine parcels contain 50% Sauvignon Blanc, 40% Sémillon, and 10% Muscadelle. The vineyard sits at an elevation of 20-30 meters above sea level, benefiting from optimal drainage provided by the gravelly terrain. The property's location in Pessac provides a moderating urban influence on temperatures.
Philosophy & Practice
Pape Clément employs precise parcel-by-parcel management, with optical sorting equipment ensuring grape selection accuracy. Red wines undergo fermentation in temperature-controlled stainless steel and concrete tanks, followed by aging in French oak barrels (60% new) for 18 months. White wines ferment in barrel, with regular lees stirring during their 12-month aging period. The estate maintains a gravity-flow winery design, minimizing mechanical intervention in wine movement. Temperature-controlled cellars house both new wines and the estate's library collection. Each vintage receives specific aging protocols based on its characteristics, determined through regular barrel sampling and analysis.